I absolutely love baba ghanoush. This smoky eggplant dip is so easy to make, it will have you coming back for more and more. A cheap and easy dish and the perfect accompany to some of my homemade flatbread or sidelined with some delicious BBQ sticky chicken kofta. It would also go perfect with my awesome Root Vegetable Slaw.
Perfect to take around to your mates house too.
1 Large Eggplant
2 Garlic Cloves, crushed
1 Lemon, juiced
1/4 Cup Tahini
Pinch Sea Salt & Freshly Ground Pepper
1. Turn oven onto 190c. Once oven is hot, place eggplant on baking tray and pop in the oven for 25 minutes.
2. Remove eggplant and leave to cool for a couple of minutes.
3. Peel skin off eggplant and place eggplant flesh into a bowl.
4. Add tahini, crushed garlic, lemon juice and mash well with a fork. Season to taste with a pinch of sea salt and cracked black pepper.